Post on 22-Aug-2020
HAS UNIVERSITY OF APPLIED
SCIENCES
STUDY PROGRAMME
INTERNATIONAL FOOD &
AGRIBUSINESS (IFA)
ACADEMIC YEAR 2017-2018
COURSE CATALOGUE (v.0617)
2
3
Course catalogue
The IFA course catalogue lists all courses offered for the 2017-2018 academic year in the
International Food & Agribusiness (IFA) programme at the HAS University of Applied
Sciences.
The catalogue gives specific information about the courses provided during the 2017-
2018 academic year including course content, credits, learning outcomes, activities and
methods, assessment, course coordinator and study materials.
The information presented in the catalogue was composed in May 2017 and is subject to
minor changes. The final and leading information is published in the course study manual
for each module within the IFA study program.
For more information about the IFA study programme and enrolment, please visit our
website www.hasinternational.nl.
Contact details:
HAS University of Applied Sciences
Onderwijsboulevard 221
5223 DE ’s-Hertogenbosch, The Netherlands
International Office
E-mail: international@has.nl
IFA Programme
Mrs Esther van Lieshout, Study Advisor
E-mail: LvE@has.nl
Mrs Barbara van Mossevelde, Programme Coordinator/Policy maker
E-mail: MoB@has.nl
Version: 0617
5
Contents
Course catalogue ................................................................................................... 3
YEAR 1 ................................................................................................................. 6
YEAR 2 ................................................................................................................28
YEAR 3 ................................................................................................................60
YEAR 4 ................................................................................................................64
Per year, the modules are in numbered order. See table for full overview of curriculum.
6
YEAR 1 Course information system Year of study: 2017-2018
Version: draft 05-2017
Study Programme International Food and Agribusiness
Course unit code IF1401
Course unit title Global Food Systems
Location Den Bosch
Coordinator Jeannette van de Steeg (SteJ)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 1
Prerequisites None
Application deadline 1-5-2017
Content In this module Global Food Systems (GFS) diverse elements of
the global food system are discussed. Important topics are food
security, environmental impact of food production, stakeholders
in agri-food chains and sustainability.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
6. Networking & influencing
8. Project management (PBL)
9. Doing Research (PBL)
After successful completion, the student is able to:
Ad 1:
‒ Explain the concept of food security;
‒ Explain the concept of agri-food supply chains and players
herein;
‒ Describe the Global Food System;
‒ Explain the concept of sustainability;
‒ Explain the main global environmental issues in relation to
the agri-food systems and the chains;
‒ Apply the basic principles of systems thinking to a given
case.
Ad 7:
‒ Identify relevant stakeholders and their role in the global
food system.
Ad 8 +9:
‒ See PBL rubric (level 1 beginner)
Learning activities
and teaching
methods
Method Study load
(hours)
Lectures, related activities, private study 93
PBL (Problem Based Learning, 5 cases) 75
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written Test (on reader,
lectures and PBL cases)
WRT 1 5.5 1-10 IND Wk 9
(2 hrs)
Next
term
PBL ASSI 0 pass pass
/fail
IND Wk 1-8 Next
term
7
Study materials
Title Author Status Type Code/comme
nt
Reader Global Food
Systems
Bekkers, N. Required Via
Blackboard
Updated each
year
Study Manual Global
Food Systems
Steeg, J. van
de, Bekkers, N.
Required Via
BlackBoard
Updated each
year
Estimated cost
Cost item Approximate cost in € Comments
€
Remarks -
8
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1402
Course unit title Agri-Food Business
Location Den Bosch
Coordinator Peter van Schie (ScPe)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 2
Prerequisites None
Application deadline 1-5-2017
Content This course offers students an insight into the affairs of
international agri-food supply chains; general aspects are
addressed and three chains are dissected into detail (tomato,
poultry, beer). Students will explore business opportunities in
emerging countries. In the ‘Introduction to Marketing’-section
students will learn the basic principles of strategic marketing.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system;
4. Contributing to international business development.
After successful completion, the student is able to:
Ad 1:
- explain the concept of agri-food supply chains and players
herein
o identify consecutive processes and corresponding
companies throughout the supply chain of a food product
o map a simple agri-food chain and quantify product flows
within this chain
- explain the main global issues in relation to the agri-food
system and the chains
o identify sustainability issues in preselected supply
chains
Ad 4:
- recognize and apply on a basic level the fundamentals of
marketing
o recognize demands and needs of consumers
o define the concepts of adding value, external analysis,
market segmentation and positioning
o define the elements of a marketing mix (4P’s)
- understand the basic elements of logistics
o make calculations regarding the bull whip effect
o understand the importance of economies of scale in
logistics
Learning activities
and teaching
methods
Method Study load
(hours)
Theory is provided in weekly instruction
lectures
28
Excursion. Students will visit a tomato,
chicken and/or beer company to experience
the activities of a link in the chain and to
learn about the rest of the chain.
24
For the group project, tutor meetings are
scheduled
12
Group work on assignments 58
9
Private study 46
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam on supply chains
WRT 2 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Assignment on supply chains
ASSI 2 5.5 1-10 GRP Wk 8 Next year
Written exam on marketing
WRT 1 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Portfolio marketing ASSI 1 5.5 1-10 GRP Wk 8 Next term
Attendance/participation
excursions
EXCU 0 pass pass/
fail
IND Next year
Study materials Title Author Status Type Code/comments
Global Value Chains –Linking Local Producers from Developing Countries to International Markets (selected chapters)
M.P. van Dijk and J. Trienekens
Required
Book (digital)
Amsterdam University Press via BlackBoard / website
Agro-industrial supply chain management: concepts and applications
J. van der Vorst, C.A. da Salva and J. Trienekens
Recommended
Occasional paper
ISBN 978-92-5-105831-2 FAO
Marketing Fundamentals - An International
Perspective, Second edition 2013
B.J. Verhage Required Book ISBN 978-90-01-81866-1
Noordhoff Uitgevers
Study Manual (Agri-Food
Business)
Muijlwijk, T. van,
en P. van Schie
Required
Via
Blackboard
Updated each year,
make a print!
Lecture hand-outs,
additional literature and articles
various Required
Via
Blackboard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €100 Book Marketing Fundamentals is
used throughout the programme.
Group Excursions (by bus) €20
Other travel Group work, by own transportation. Based on estimated costs for public transport.
Other study material €5
Remarks Supply chain assignment has been redesigned.
10
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1404
Course unit title Introduction Food
Location Den Bosch
Coordinator Barbara van Mossevelde (MoB)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 3
Prerequisites None
Application deadline 1-11-2017
Content In the ‘Food processing’ part the student is given an introduction in
general production and processing aspects of food. Students will
learn about the main components of ingredients and their
application for food.
In the lectures about ‘Nutrition’, students will get insight into
dietary patterns, food products and their consequences on health.
They will learn about macronutrients, micronutrients, and water,
the recommendations on daily food intake, the purpose of dietary
guidelines and how to interpret the nutritional needs of a human
being.
Throughout the course students work on a group project analysing
ingredients and processes for a food production chain. They will
become familiar with the necessary processing techniques in the
production chain as well as the nutritional value of the product and
how it fits in a healthy diet.
Learning outcomes The module contributes to the following program qualifications: 1. Improving sustainability of the Global Agri-food system; 3. Contributing to sustainable innovation in a sector (food
processing/nutrition);
8. Project management. After successful completion, the student is able to:
Ad 1: ‒ explain the concept of food security
o discuss food security from a nutrient perspective ‒ explain the concept of agri-food supply chains and players herein
o map a simple agro-food chain of a food commodity product ‒ describe the Global Food System
o restate factors that influence individual eating habits and food culture
‒ explain the main global issues in relation to the agri-food system and the chains o identify sustainability issues for the researched supply chain of a
commodity product Ad 3: ‒ interpret how the (chemical) structure of macronutrients and other
food components influences the functional properties of a food product
‒ interpret how product composition, processes and storage conditions effect the functional quality (microbial, physical, sensory, and chemical
stability) ‒ recognise the purpose of various processing steps when in a production
environment ‒ describe different types of food spoilage and categories of hazards to
food safety ‒ demonstrate awareness of the importance of personal hygiene in food
production facilities and acts accordingly (professional attitude) ‒ explain the role of macronutrients, water, and micronutrients (vitamins
and minerals in general) in the body and its relationship to health
11
‒ assess the nutritional value of a food or simple meal in relation to nutritional requirements and based on various nutrient recommendations and dietary guidelines
Ad 8: ‒ set up a simple and well-structured project plan
o recognize elements of a project plan o compose a simple project plan (with project description, activities,
planning and team roles) in a predefined situation o execute a simple project according the project plan, in a group
setting o attend group meetings and arrive on time
o complete assignments on time and stick to agreements o contribute to group discussion o demonstrate a cooperative and supportive attitude
Learning activities
and teaching
methods
Method Study load (hours) Theory and background information is provided in weekly instruction lectures. Assignments and practicals will provide application of the theory.
Lectures: 32 Practicals: 10
For the group project, tutor meetings are scheduled. In addition, the groups work
independently on the different sub-assignments.
The project is assessed by means of a report and presentation.
Tutor meetings: 3 Group work: 40
Presentations: 3
During the excursion, students will visit a food producing company, to learn about production processes and quality in practice.
8
Private study 72
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test on Processing and Nutrition
WRT 7 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Project ‘Commodity to consumer product’
PROJ 3 4.0 1-10 GRP Wk 10 Next year
Attendance/participation
ASSI 0 pass pass/fail
IND Wk 1-10
Tbd
Study materials
Title Author Status Type Code/comment Introduction to Food
Science & Food Systems
R. Parker and M.
Pace
Required
Book ISBN 978-1-4354-
8939-4
Project Management, A practical Approach
R. Gritt Required Book ISBN 978-9-0018-5054-8
Study Manual, 1718 B. van
Mossevelde
Required Via
Blackboard
Updated each year
Lecture hand-outs, additional literature and articles.
Various Required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €30
€75
Project Management
Intro to Food (via Hurkmans)
Group Excursion (by bus) €20
Remarks ASSI is changed to PROJ and ASSI (pass/fail) for attendance is added as separate assessment unit (was part of the group assignment)
12
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1405
Course unit title Biobased Economy
Location Den Bosch
Coordinator Jeannette van de Steeg (SteJ)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 3
Prerequisites None
Application deadline 1-5-2017
Content Nowadays, most of our fuels and materials are still produced
from fossil resources. Fossil resources are, however, finite and
their use results in emissions that affect the environment and
human health. Therefore, there is a tendency to change
towards a Biobased Economy (BBE). In a BBE, biomass and
biomolecules are the building blocks for (non-)food products,
such as colorants, fuels, and construction materials. However,
biobased products are only sustainable when the
biomass/biomolecules are produced sustainably. This course
focusses on renewable production of biomass, considering the
cycling of essential elements that are needed to grow biomass.
Biomass is complex and can be used to produce multiple
products. The student will learn to apply the value vs. volume
theory to indicate business opportunities in the BBE. Finally,
there are discussions whether there is sufficient biomass to
both feed the world population AND for fuel production. The
student will identify and list all biomass/biomolecule streams
available to answer this question.
Learning outcomes The module contributes to the following program qualifications:
2. Applying bio-based & circular economy principles in agri-food
systems
8. Project management (PBL)
9. Doing Research (PBL)
After successful completion, the student is able to:
‒ Explain the relevance of a Biobased Economy and the main
(biobased) processes occurring on planet earth
‒ Explain the Biobased Economy in the past and present and
give an overview of biomass, conversion technologies and
bio-energy/biomaterials
‒ Explain the economic principle of Value versus Volume;
‒ Quantify the food versus fuel dilemma and come up with
possible solutions
‒ Quantify the nutrient balance (N-P-K) of a specific crop at a
specific location and come up with possible solutions;
‒ Understand the basics of the chemistry of the main
components of food and biomass: carbohydrates, proteins
and fat
Ad 8+9:
‒ See PBL rubric (level 3, achieved).
Learning activities
and teaching
methods
Method Study load
(hours)
PBL (Problem Based Learning, 5 cases) 75
13
Lectures and private study 57
Intro Chemistry seminars (4), incl. private
study
28
Practical (biodiesel), incl. preparation 8
Total 168
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test Biobased
Economy
- Lectures
- PBL cases
WRT 4 4.0 1-10 IND Wk 9
(2 hrs)
Next
term
Written test Chemistry WRT 1 4.0 1-10 IND Wk 9 (2
hrs)
Next
term PBL + attendance ASSI 0 pass pass/
fail
IND Wk 1-8 Next
year
Study materials
Title Author Status Type Code/comment
Various articles - Required Via Blackboard
Updated each year
Study Manual Biobased
Economy
Eerten-Jansen,
Steeg
Required Via BlackBoard
Updated each year
The Biobased Economy Langeveld et al. Recommended Book €40
Estimated cost
Cost item Approximate cost in € Comments
Book €40 The book is recommended,
not required
Group Excursion (by
bus)
€20
Remarks Written test chemistry was part of the written test, is now a
separate test.
14
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1412
Course unit title Crop Production Systems
Location Den Bosch
Coordinator Roger Watts (WaR)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 1
Prerequisites None
Application deadline 1-5-2017
Content Global crop production is a broad and diverse look at the
requirements for crop production and the impact of the region
and the demographics on how this impacts crop production.
The module will look at how we look at cropping systems and
how the agro ecology plays an important role on the decisions
for producers and how this impact the types of crops that can
be grown.
This module also includes introduction to business economics
which looks at how to interpret and develop basic financial
documents. The module will give practical knowledge of how a
business can determine its overall financial position and look at
the impact of business decisions on the financial sustainability
of a business.
Learning outcomes This module contributes to the following IFA qualifications:
3. Contributing to sustainable innovation in a sector (crop
production)
4. Contributing to international business development
After successful completion, the student is able to:
Ad 3:
‒ explain differences present in systems of agricultural
production
‒ explain the role of soil in sustainable crop production.
‒ identify the key events that played a role development of
modern agricultural practices and its impact on
sustainability.
‒ explain importance of agro-ecology on crop production and
sustainability
‒ describe the production challenges in developed and
developing nations
‒ illustrate the factors that determine different practices that
form crop production systems.
‒ describe the role of greenhouse production of crops
Ad 4:
‒ Read and interpret the basics of a SME administration
o read a balance sheet
o read a profit and loss account, and cashflow statement
o explain how a cost calculation is built up
‒ Make simple calculations on investment decisions
o make break even calculation
o calculate payback period
15
Written test Crop
production systems
WRT 5 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Written test Business
economics
WRT 3 5.5 1-10 IND Wk 10
(2 hrs)
Next term
Project Crop
(presentation and
participation)
PROJ 2 4.0 1-10 GRP Wk 10 tbd
Assignment Business
assignment
(Presentation and
participation)
ASSI 0 pass pass/fail
GRP Wk 10 tbd
Practical (worksheet
and participation)
PRAC 0 pass pass/
fail
GRP Wk 10 Next year
Study materials
Title Author Status Type Code/comment Study Manual (Crop Production Systems)
Watts, R required Via Blackboard
Updated each year
Introduction Crop
Production Systems
Vugt, D. van required Reader
Available in bookstore
Updated each year
Introduction in Accounting Muijlwijk, T. van required Reader Available in bookstore
Updated each year
Practical Manual: Crop Production Systems
Watts, R. required Reader Available in bookstore
Updated each year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €21 For 3 readers
Remarks Code for Crop Project changed from ASSI to PROJ
Learning activities
and teaching
methods
Method Study load
(hours)
Theory on crop productions systems is
provided in weekly instruction lectures,
including private study.
56
Lab practical 20
Project Crop 36
Lectures and private study Business
Economics, including assignment business
56
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
16
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1413
Course unit title Animal Production System
Location Den Bosch
Coordinator Gerben Hofstra (HoG)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 2
Prerequisites None
Application deadline 1-5-2017
Content This module covers animal (Life cycle analysis, health, feed),
farm, and the sectors on dairy cows, pigs, poultry and dairy
goats. These animals and sectors are looked at in an
international setting and comparison. Next to lectures, a
number of PBL cases are handled. Also two excursions will be
organised in which different farms are visited; dairy cow, pig
and goat farm.
In addition, the basics of Excel are taught by means of classes,
an online course, and/or Q&A sessions.
Learning outcomes The module contributes to the following program qualifications:
2. Applying bio-based & circular economy principles in agri-food
systems
3. Contributing to sustainable innovation in a sector (animal
production)
4. Contributing to international business development (Excel)
8. Project management (PBL)
9. Doing Research (PBL)
After successful completion, the student is able to:
Ad 2:
o explain the principle of agro-ecology applied in animal
production systems and feed production
Ad 3:
describe the animal production systems in some given
countries
relate generic farm lay-out, production life cycle and
production data
‒ describe the main nutritional requirements for dairy cow,
pigs, dairy goats and poultry
‒ restate the main relevant aspects of animal health and
diseases
‒ describe in broad terms the reproduction cycle of farm
animals
‒ describe the sustainability issues at animal husbandry across
the world
Ad 4:
o perform basic operations in Excel, such as working with cells
and sheets, making use of formula’s and functions,
processing and visualising data
Ad 8+9:
‒ See PBL rubric (level 2, in process).
Method Study load
(hours)
17
Learning activities
and teaching
methods
Lectures 15
Private study 50
PBL (Problem Based Learning, 5 cases) 75
Excel lectures and self-study 14
Excursions 14
Total 168
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test Animal WRT 9 5.5 1-10 IND Wk 9
(2 hrs)
Next term
Written test Excel WRT 1 5.5 1-10 IND Wk 10 (2 hrs)
Next term
PBL + Excursions ASSI 0 pass pass/fail
IND Wk 1- 8
Next term
Study materials
Title Author Status Type Code/comment
s Study Manual, 1718 required Via
Blackboard Updated each year
Readers Cows, Pigs,
Poultry (to be decided)
Jacobs, P. et al. required Reader
Lecture hand-outs, additional literature and articles.
various Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 20
Group Excursion (by bus) € 30 Paid through lump sum year 1
Remarks Compared to last year the lectures and the reader will be more international orientated and high input and low input animal production systems around the world are compared.
18
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1414 and IF1415
Course unit title Work Experience Placement (WEP)
Location Den Bosch
Coordinator Neeltje Bekkers (BeN)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 12 (IF1414 6 ECTS / IF1415 6 ECTS)
Moment of delivery Year 1 Term 4
Prerequisites None
Application deadline 1-11-2017
Content During this module, the student will gain practical work experience in
a company or organisation in the agri-food sector. The placement
takes place on a full-time basis, on the company’s premises.
Students may choose to do either 1 placement of 8 weeks, or 2
placements of 4 weeks. The placement can take place either in the
Netherlands or abroad.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
3. Contributing to sustainable innovation in a sector (animal
production, crop production or food processing/nutrition)
4. Contributing to international business development
6. Networking & influencing
7. (Self)-reflection and judgement
8. Project management
After successful completion, the student is able to:
Ad 1:
map the supply chain of the company or the position of the
organisation within the agri-food system they are working for,
including the main stakeholders
Ad 3:
‒ describe the daily operations of a company/organisation in the
agri-food sector (animal, crop and/or food)
Ad 4:
‒ read and interpret the basics of a SME administration
make a budget for an existing SME
Ad 6:
find a suitable work experience placement post
Ad 7:
‒ formulate and reflect on personal learning objectives
o reflect on (learning) experiences
Ad 8:
write a well-structured internship report
Learning activities
and teaching
methods
Method Study load (hours)
Preparation lectures 2 Execution of work placement experience(s) 8 weeks, 36h/week
288
Report writing 40
Assessment day 6
Total 336
Test matrix
19
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
IF1414 WEP ASSI 1 5.5 IND
- Report 80% 5.5 1-10 Wk 5 Wk 10
- Process 20% 5.5 1-10 Wk 10 Next year
- Presentation 0% pass pass/fail
Wk 10 Wk 10
- Company Assessment 0% 5.5 1-10 Wk 5 Next year
IF1415 WEP ASSI 1 5.5 IND
- Report 80% 5.5 1-10 Wk 9 Wk 10
- Process 20% 5.5 1-10 Wk 10 Next year
- Presentation 0% pass pass/fail
Wk 10 Wk 10
- Company Assessment 0% 5.5 1-10 Wk 9 Next year
Study materials
Title Author Status Type Code/comments A Writer’s Reference Diana Hacker &
Nancy Sommers (8th edition)
Required
Book
ISBN 13:978-1-4576-6676-6
Study Manual Bekkers, N., Lieshout, E. van
Required Via Blackboard
Updated each year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 60 Book is used throughout the
programme, purchased already for earlier modules.
Other travel By own/public transportation Costs depending on where work experience placement takes place
Remarks
20
Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code IF1416
Course unit title Coaching & Skills 1
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 1 Term 1
Prerequisites None
Application deadline 1-5-2017
Content The main goal of the module Coaching & Skills is to teach the
student how to instigate his or her personal development based
on self-knowledge, personal motivation, learning goals, self-
reflection, and feedback. The module offers opportunities to
reflect on personality, behaviour, and attitude. It supplies
students with tools for change and improvement and offers
them guidelines for reaching personal objectives and explore
their talents and ambitions.
Moreover, the Coaching & Skills modules stimulate students to
improve their language and communication skills in English, as
well as their intercultural sensibility.
In term 1, the focus lies on information & research skills, and
meeting skills. Much attention is paid to Problem Based
Learning as a method to analyze challenges and find creative
solutions. Moreover, students participate in an intensive
introduction week, including a trip to the Wadden island Texel.
Learning outcomes The module contributes to the following program qualifications:
6. Networking & influencing
7. (Self)-reflection and judgement
8. Project management
9. Doing research
After successful completion, the student is able to:
Ad 6:
participate in teambuilding activities
o connect with co-students effectively
Ad 7:
formulate a personal development plan
o understand the purpose of a personal development plan
give and receive feedback, and judge external information
leading to the formation of an opinion
reflect on team activities in a multicultural setting
Ad 8:
contribute to a successful meeting in English
o participate in and chair a meeting
o set-up an agenda for a meeting
o write meaningful minutes
o use appropriate English vocabulary in meetings
write a structured report
o produce text structures in their own writing (e.g. in
groups)
Ad 9:
‒ gather secondary data
21
o search for literature in the (HAS) library, GreenI, and
online
assess secondary data
o judge quality of data sources (secondary)
interpret secondary data
o analyse texts by means of structures and signposting
language in texts
set up a simple research report for an identified problem in
a guided setting
o describe the elements and structure a (research) report
o use APA-style in referencing, including citing & referencing
Learning activities
and teaching
methods
Method Study load
(hours)
Language of Meetings (2 workshops &
assignments)
12
Information Skills 1 (lectures, workshops,
assignments) and Report writing
28
2-day introduction program 16
3-day excursion Texel 24
2 coach consultations & personal
development plan (PDP)
4
Total 84
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
**
Coaching ASSI 0 pass pass/fail
IND Wk 1-10 tbd
Language of Meetings ASSI 0 pass pass/
fail
IND Wk 1-10 tbd
Information Skills ASSI 0 pass pass/fail
IND Wk 1-10 tbd
** The retake options depend on the reason(s) for failing the assignments. The lecturer
or coach therefore decides upon the exact substitute assignment or re-sit possibility, and
does this in consultation with the module coordinator or other staff members involved.
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF1)
Various Required Via
BlackBoard
Updated each year
A Writer’s Reference
(8th edition)
Hacker & Sommers
Required Book
Quality E-E dictionary Recommended Digital
Estimated cost
Cost item Approximate cost in € Comments Literature/books €70 (A Writer’s reference)
€10 (Reader)
The student will use this
reference book throughout the
study programme.
Excursion Texel €180
Remarks
22
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1417
Course unit title Coaching & Skills 2
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 1 Term 2
Prerequisites None
Application deadline 1-5-2017
Content The main goal of the module Coaching & Skills is to teach the
student how to instigate his or her personal development based
on self-knowledge, personal motivation, learning goals, self-
reflection, and feedback. The module offers opportunities to
reflect on personality, behaviour, and attitude. It supplies
students with tools for change and improvement and offers
them guidelines for reaching personal objectives and explore
their talents and ambitions.
Moreover, the Coaching & Skills modules stimulate students to
improve their language and communication skills in English, as
well as their intercultural sensibility.
In term 2 each student fills out the Buckingham Strengths
Finder and draws up personal learning aims for the first study
year based on the outcomes.
Students are challenged to extend their intercultural
awareness, and to understand how intercultural differences
affects doing business in an international environment.
Students also learn how to give proper (poster) presentations
in English.
Learning outcomes The module contributes to the following program qualifications:
5. Providing Advice
7. (Self)-reflection and judgement
After successful completion, the student is able to:
Ad 5:
give a professional presentation in English
o structure a presentation
o use (visual) aids to create an impactful presentation
o use appropriate English vocabulary in presentations
indicate differences between cultures and how this affects
communication in and between cultures in an international
agri-food context
o apply theoretical knowledge on intercultural communication
and business cultures in analysing a certain (business)
culture
Ad 7:
formulate a personal development plan
o draw up personal learning aims for the first study year
based on the outcomes of the Strengths Finder
give and receive feedback, and judge external information
leading to the formation of an opinion
Method Study load
(hours)
23
Learning activities
and teaching
methods
Language of Presentations (workshops &
assignments)
28
Intercultural Business Communication
(workshops & project assignment)
28
Talent-Based & Strengths Finder Test
(workshops & assignments)
25
1 coach consultation (incl. domain/ job
orientation assignment)
3
Total 84
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Coaching ASSI 0 pass pass/
fail
IND continuous Next
term
Language of
Presentations
PRES 1 5.5 0-10 IND Wk 7-10 Next term
Intercultural Business
Communication
ASSI 1 5.5 0-10 GRP Wk 7-10 Next term
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF1)
Various Required Via BlackBoard
Updated each year
A Writer’s Reference
(8th edition)
Hacker & Sommers
Required Book Already in possession
Cultures and
Organisations –
software of the mind
G.J. Hofstede, G. Hofstede &
M. Minkov
Required Book 3rd revised
version
Strengths Finder 2.0 Tom Rath Required Book+code
Estimated cost
Cost item Approximate cost in € Comments
Literature/books €10 (reader)
€35 (Hofstede)
€20 (Rath)
Remarks
24
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1418
Course unit title Coaching & Skills 3
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 1 Term 3
Prerequisites None
Application deadline 1-11-2017
Content The main goal of the module Coaching & Skills is to teach the
student how to instigate his or her personal development based
on self-knowledge, personal motivation, learning goals, self-
reflection, and feedback. The module offers opportunities to
reflect on personality, behaviour, and attitude. It supplies
students with tools for change and improvement and offers
them guidelines for reaching personal objectives and explore
their talents and ambitions.
Moreover, the Coaching & Skills modules stimulate students to
improve their language and communication skills in English, as
well as their intercultural sensibility.
In term 3, students focus on their applied writing skills and
learn how to write essays. The focus lies again on information
skills. However, this term these skills are more applied to the
use of scientific papers and creating an infographic.
Learning outcomes The module contributes to the following program qualifications:
7. (Self)-reflection and judgement
8. Project management
9. Doing research
After successful completion, the student is able to:
Ad 7:
formulate a personal development plan (coaching)
o identify personal skills and strengths (colour) (‘Who am I?’)
give and receive feedback, and judge external information
leading to the formation of an opinion
Ad 8:
write a structured report
o write a clear text with the use of appropriate English
vocabulary
o set-up various report structures for different purposes and
with appropriate elements (research report,
project/assignment report, advisory report)
Ad 9:
interpret secondary data (ad 9)
o visualise the main points from a scientific paper
Learning activities
and teaching
methods
Method Study load
(hours)
Writing Skills, Report writing (workshops &
assignments)
30
25
Information Skills 2 (lectures, workshops,
assignments)
30
1 coach consultation (domain/ job
orientation, find work-place experience)
24
Total 84
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Coaching ASSI 0 pass pass/
fail
IND continuous Next
term
Writing skills ASSI 1 5.5 0-10 IND Wk 7 - 10 Next
term
Information Skills ASSI 0 pass pass/
fail
IND Wk 1-10 Next
term
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF1)
Various Required Via BlackBoard
Updated each year
A Writer’s Reference
(8th edition)
Hacker &
Sommers
Required Book Already in
possession
Estimated cost
Cost item Approximate cost in € Comments
Literature/books Already in possesion
Remarks
26
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF1419
Course unit title Coaching & Skills 4
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 1 Term 4
Prerequisites None
Application deadline 1-11-2017
Content The main goal of the module Coaching & Skills is to teach the
student how to instigate his or her personal development based
on self-knowledge, personal motivation, learning goals, self-
reflection, and feedback. The module offers opportunities to
reflect on personality, behaviour, attitude, etc. It supplies
students with tools for change and improvement and offers
them guidelines for reaching personal objectives. Within the
Coaching students work on their personal objectives and
further explore their talents and ambitions.
In term 4 the students are doing their orientation internships,
and no lectures are scheduled this term. However, in this
internship period students continue working on developing their
personal learning aims, as drawn up in their personal
development plan and discussed with their coach at the start of
year 1 (term 2). They are also offered the opportunity to
further develop their talents and explore their opportunities by
means of self-management activities. At the end of term 4 the
students reflect on their personal development over the past
year. They write a self-reflection report, which they discuss
with their coach in the final consultation. The coach assesses
the student’s self-management activities undertaken in year 1.
Learning outcomes The module contributes to the following program qualifications:
7. (Self)-reflection and judgement
After successful completion, the student is able to:
Ad 7:
‒ Formulate a personal development plan (coaching)
o write a reflection report on year 1
Learning activities
and teaching
methods
Method Study load
(hours)
Self-management activities year 1 40
Coaching (1 consultation); domain/ job
orientation; self-reflection report;
internship activities
44
Total 84
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
27
Coaching (incl. self-
reflection report)
ASSI 0 pass pass/
fail
IND Wk 10 Wk
11
Self-management ASSI 0 pass pass/
fail
IND Wk 10 Next
term
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF1)
Various Required Via
BlackBoard
Updated each
year
Estimated cost
Cost item Approximate cost in € Comments
Literature/books - -
Remarks
28
YEAR 2 Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2409
Course unit title Extension on Sustainability
Location Den Bosch
Coordinator Jeannette van de Steeg (SteJ)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 8
Moment of delivery Year 2 Term 4
Prerequisites Coaching & skills (IF1416-1419, IF2431-2433), practical
experience in a agri-food environment (f.i. by means of IF1414
and IF1415 Work Experience Placements)
Application deadline 1-11-2017
Content In many of the jobs IFA graduates will take on, advising
colleagues, organisations and entrepreneurs on sustainability
issues will be of vital importance; e.g. the efficient use of
resources, food and/or residues. In this module, students are
confronted with a real-life situation in which they can develop
these skills. In small groups (approximately 3 students),
students take on the role of a consultant for a company in the
agri-food business. The company is facing a sustainability
issue. Students will interview the owner or manager and
analyse the issue thoroughly. They will quantify the
sustainability of the company, and use this as the basis for the
advice to the company regarding the options for improvement.
In this project, supervised by a tutor, both knowledge and skills
are applied.
The lectures are on Sustainable Engineering; how to calculate
footprint? Four footprints are discussed; CO2, N, P, water. In
workshops, several aspects of consultative selling are covered.
Learning outcomes The module contributes to the following program qualifications:
2. Applying bio-based & circular economy principles in agri-food
systems
5. Providing advice
8. Project management
After successful completion, the student is able to:
Ad 2:
- quantify the environmental impact of simple agri-food
systems o calculate a simple carbon, nitrogen, water or land use footprint of
agri-food products or processes o discuss the environmental impact of human intervention in
relation to carbon and nitrogen cycles, fresh water use and land
use change
o discuss the possibilities for a company to decrease its calculated footprint
Ad 5:
- apply basic advisory skills, throughout a brief and controlled
advisory process commissioned by an external client o relate theory on advisory skills to own performance o lead a conversation/advisory discussion efficiently o clarify the assignment in consultation with the client, using
proper questioning o act with respect to the interests and values of the client
29
o formulate a project proposal in alignment with the client o write an advisory report with findings, proper conclusions and a
first step towards an advice
Ad 8:
- compose a project plan for a real-life assignment (including
planning/budgeting/risk assessment)
o draw up and work with a project plan
o execute a real life, well guided, project according to a
project plan and together with peers
- act as a project leader (name, oversee and divide tasks, and
coordinate the process) (or within another Y2 module)
Learning activities
and teaching
methods
Method Study load
(hours)
Lectures Sustainable Engineering 14
Private study and written test on
Sustainable Engineering
28
Workshops Communication Skills 14
Private study and oral on Communication 28
Group Project Foot-printing 140
Total 224
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test Sustainable Engineering
WRT 1 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Oral exam Communication ORAL 1 4.0 1-10 IND Wk 10 Wk 11
Project PROJ 1 4.0 1-10 GRP Wk 10 Next year
Attendance/Attitude ASSI 0 pass pass/
fail
IND Wk 9 Next year
Study materials
Title Author Status Type Code/comment Study Manual Various Required Via
Blackboard Updated each year
Reader Sustainable
Engineering
M. van Eerten Required Reader Via Hurkmans
How to Do Research Grit, R. and Julsing, M.
Required Book, website, templates
ISBN9789001861230. Already in possession (yr 2)
Project Management Grit, R. Required Book, website, templates
ISBN9789001790929. Already in possession (yr 1)
Strengths Finder 2.0 Rath, T. Required Book + code
Already in possession
Lecture hand-outs,
add. literature, articles.
Various Via
BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €20 (reader)
Other travel €75 Cost for own transportation is depending on where client is
located.
Remarks -
30
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2416
Course unit title Supply Chain Management (SCM)
Location Den Bosch
Coordinator Marnix Wolters (WoMa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 1 Term 1
Prerequisites IF1401, IF1402
Application deadline 1-5-2017
Content This module covers the following topics:
- Procurement logistics
- Quality management systems and auditing
- Processing logistics
- Warehousing and distribution logistics
- Reverse logistics
- Sustainability
- Statistics
Lectures cover the theory of SCM and are illustrated by guest
lectures and excursions, and applied during tutorials. In
addition, instruction lectures on statistics are given. The
module is assessed by means of two written tests, one on the
theory of SCM, one on statistics, as well as a series of individual
assignments.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
4. Contributing to international business development
7. (Self)-reflection and judgement
After successful completion, the student is able to:
Ad 1:
- analyse a supply chain on sustainability aspects
o define the main aspects of sustainability in supply chain
management
o relate sustainability aspects to a particular supply chain
Ad 4:
- implement logistical principles and concepts in agri-food
chains
o explain main logistical principles and concepts in agri-food
chains
o calculate the financial and operational impact of logistical
processes and decisions
o apply descriptive statistics, normal distribution and sample
taking in a supply chain setting
- understand international trade agreements and trade
documentation
o explain international trade agreements in relation to
ownership and risk management (INCO terms, insurances,
MRP)
o give examples of necessary trade documentation
o draft simple product specifications
- explain the rationale behind quality management systems
o give examples of quality management systems and their
purpose
31
o draft a basic HACCP plan
o execute and interpret the outcomes of a supplier audit
o analyse risks and responsibilities for all stakeholders in
international supply chains
Ad 7:
o give and receive constructive feedback to and from peers
Learning activities
and teaching
methods
Method Study load
(hours)
Theory is provided in weekly instruction
lectures. Context is provided by guest
lectures by professionals.
40
Private study 100
For the assignments and further application
of the theory, tutorials are scheduled.
15
Exam and evaluation 3
Excursion 12
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam on the theory of SCM
WRT 9 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Written exam on statistics WRT 5 5.5 1-10 IND Wk 10
(2 hrs)
Next term
Assignments ASSI 6 4.0 1-10 IND Wk 8 tbd
Attendance/participation ASSI 0 pass pass/fail
IND Wk 8 tbd
Study materials
Title Author Status Type Code/comment Study Manual Supply Chain Management
M. Wolters Required Via Blackboard
Updated each year
Purchasing and Supply Chain Management, A sustainability perspective
Johnsen, T., Howard, M. & Miemczyck, J.
Required
Statistics for International Food and Agribusiness
Almalik, O. & Gerritse, G.
Required Via BlackBoard
Lecture hand-outs, add. literature and articles
Various Required or Recommended
Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €50
Group Excursion (by bus) €20
Other travel (one company visit)
€15 Based on public transportation, depends on location of company of your own choice
Remarks
32
Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code IF2417
Course unit title Business & Marketing
Location Den Bosch
Coordinator Hielke van der Meulen (MeHi)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 5
Moment of delivery Year 2 Term 2
Prerequisites None
Application deadline 1-5-2017
Content This module covers:
- Small & Medium Enterprises (SMEs) analysis
- Strategic Marketing: buying behaviour, research, planning
Learning outcomes The module contributes to the following program qualifications:
4. Contributing to international business development
5. Providing advice
After successful completion, the student is able to:
Ad 4
- recognize and apply theory on strategic marketing, marketing
planning, and buying behaviour
o use relevant models
o analyse a company in its marketing environment
o use a SWOT analysis, including a confrontation matrix
o apply the marketing theory to a given case
- reproduce the basics of setting up a simple market survey
o explain the basics of market and marketing research
o distinguish a good from a poor survey question
- explain the basics of general and SME management
o describe the major theories and models in business
management
o understand the main family business matters
o successfully negotiate with a SME for a small assignment
o analyse an SME in the agri-food sector, according to a semi-
structured format
- understand the role of HRM in a company or organisation
Ad 5
o formulate an advice for an SME on a marketing assignment
Learning activities
and teaching
methods
Method Study load
(hours)
Thematic lectures 5
Working lectures (interactive) 25
Guest lectures 5
Company visit 15
Group project: analysis SME + marketing
assignment
60
Private study / exam 30
Total 140
Test matrix
33
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam on SMEs WRT 3 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Written exam on Strategic Marketing
WRT 2 5.5 1-10 IND Wk 9 (2 hrs)
Next term
Project (Report + Presentation)
PROJ 5 4.0 1-10 GRP Wk 10 tbd
Attendance and excursion(s)
EXCU 0 pass pass/fail
IND Wk 1-10
tbd
Study materials
Title Author Status Type Code/comment Study Manual, 1718 H. van der
Meulen Required Via
Blackboard Updated each year
Marketing Fundamentals B. Verhage Required Book ISBN 978-9001-
81866-1
Organisation & Management; an International Approach
J. Marcus & N. van Dam 2012. Noordhoff (NL)
To be determined
handbook ISBN 978-9001-80966-9
Lecture hand-outs, add. literature and articles
various Required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €75
€55
Marketing Fundamentals (also used in the Agri-food Business module, and useful as a handbook the entire IFA
programme) Organisation & Management or other
Group Excursion (by bus) €15
Other travel €20 Small excursion / group work, by
own transportation. Based on estimated costs for public transport.
Remarks
34
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2418
Course unit title Sustainable Trade
Location Den Bosch
Coordinator Bram van Helvoirt (HeBr)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 5
Moment of delivery Year 2 Term 3
Prerequisites None
Application deadline 1-11-2017
Content After this module, students understand and are able to analyse
the transformation of markets and sustainability. Students
learn about the drivers for sustainability, certification systems,
international trade, and trade policy.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
4. Contributing to international business development
8. Project management
After successful completion, the student:
Ad 1:
- apply market transformation model to address issues in agri-
food chains
o analyse the key drivers for sustainability in a specific market
o discuss the market transformation model including the
different phases in a specific sector
o explain the concept of social responsibility
- interpret certification in relation to sustainable market
development
o interpret ISO26000 in relation to drivers of sustainability
and certification
o discuss the concept of certification as a tool for sustainable
market development
o compare and select appropriate certification schemes
- discuss contradictions in issues related to certification and
inclusiveness
o reflect on power division in supply chains
o reflect on inclusion and exclusion in supply chains
Ad 4:
- demonstrate a basic understanding of trade policy and
instruments
o understand the current situation, trends & developments in
international commodity trade
o understand how historical trade relations influence todays
trade
o explain the basics of trade policy and instruments
o explain the basics of trading of futures
o explain the impact of global currencies and oil prices
o estimate the effects of currency changes
Ad 8:
- act as a project leader (name, oversee and divide tasks, and
coordinate the process) (or within another Y2 module)
- show effective collaboration with fellow students in small
groups
35
Learning activities
and teaching
methods
Method Study load
(hours)
(Guest) lectures 22
Project meetings 20
Exam and evaluation 3
Self-study, including project work 95
Total 140
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test on
Sustainable Trade
WRT 3 5.5 1-10 IND Wk 9 (2 hrs)
Next
term
Attendance project
meetings & guest
lectures
ASSI 0 pass pass
/fail
IND Next
year
Company project PROJ 2 5.5 GRP Wk 10 Next
year - Report 75% 4.0 1-10 GRP Wk 9
- Presentation (combined
with IF2433)
25% 4.0 1-10 GRP Wk 9
Study materials
Title Author Status Type Code/comment Study Manual Van Helvoirt, B. Required Via
Blackboard Updated every year
Changing the Food Game (2014)
Simons, L. Required Book ISBN 9781783532308
Sustainable sourcing of agricultural raw materials. A practitioner’s guide
(2015)
SAI Required Article, via Blackboard
Article URL
Lecture hand-outs,
add. literature and articles
Various Required Via
BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 35 Book (Simons)
Other travel € 20 Company visits, by own transportation. Based on estimated costs for public
transport.
Remarks
36
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2421 (2 terms)
Course unit title Food Domain Track
Location Den Bosch
Coordinator Barbara van Mossevelde (MoB)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 2 Term 1+2
Prerequisites IF1404 Intro Food
Application deadline 1-5-2017
Content In term 1 ‘Product safety and International Food Safety &
Integrity Issues’ students learn about food safety and hazards
in food production by analysing a processed food product. In
addition, they learn about an international food safety or food
integrity issue, by building a dossier; collecting and selecting
relevant information. Topics covered are:
Food product specification
Product (un)safety and hazard analysis
Physical, chemical and microbiological contamination
International food safety organizations
Risk Assessment/Management/Communication
Consumer perception of food safety
Dossier building & Developing a point of view based on
collecting and selecting information
In term 2 ‘Health & Nutrition’ students learn about health &
nutrition in an international context by developing a food
intervention strategy, based on fortification, to reduce a
nutrient deficiency in a developing country. This food
intervention strategy is presented through an advisory report,
research proposal and a presentation.
Topics covered are:
Nutrients and nutritional values
Food in relation to human health
Food intervention strategies
Fortification
Learning outcomes The module contributes to the following program qualifications:
3. Contributing to sustainable innovation in a sector (food
processing/nutrition)
9. Doing research
After successful completion, the student is able to:
Ad 3
- analyse a food safety or integrity issue at various
stakeholder levels: from governments, to food companies
as well as consumers o explain in general terms, by using categories of measures and
giving examples, how hazards in food processing can be prevented
o illustrate the impact of unsafe food on global society
- develop a food intervention strategy to improve nutritional
status (combat micronutrient deficiency) o explore creative/innovative ideas to combat malnutrition in a
certain society o illustrate the impact of micronutrient deficiency on global
society
37
o demonstrate awareness that cultural differences are present between different societies
Ad 9
- initiate a research question and hypothesis based on a
given case
- compose a research proposal
- apply various research methodologies for collection of
(primary)data of acceptable quality o describe relevant research methodologies (experiments)
- indicate elements of a research report
Learning activities
and teaching
methods
Method Study load
(hours)
Theory is provided in weekly instruction
lectures, incl. private study.
56
For the assignment in term 1 and group
project in term 2, tutor meetings are
scheduled, incl. work on assignment and
project
96
Practicals + preparation in term 1+2 16
Total 168
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Assignment, attendance, practical (term 1)
ASSI 2 4.0 1-10 IND Wk 10 T1 Next term
Project (report incl.
research proposal + presentation), attendance, practical (term 2)
PROJ 3 4.0 1-10 GRP Wk 8 T2 Next
year
Oral exam (on term 1+2) ORAL 5 4.0 1-10 IND Wk 10 T2 (30 min.)
Next term
Study materials
Title Author Status Type Code/comment Study Manual Food
Domain Track
B. van
Mossevelde
Required
Via
Blackboard
Updated each year
Introduction to Food Science & Food Systems
R. Parker and M. Pace
Required
Book ISBN9781435489394 (in possession from yr 1)
How to Do Research Grit, R. and Julsing, M.
Required Book, website, templates
ISBN9789001861230 (used throughout curriculum)
Project Management Grit, R. Required Book, website,
templates
ISBN9789001790929 (in possession
from yr 1)
Lecture hand-outs,
add. literature, articles.
various Required Via
BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €26 How to do Research/Gritt
Remarks Module is reformulated from 3 to 2 terms. Assessment units altered.
38
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2423 (2 terms)
Course unit title Animal Production Domain
Location Den Bosch
Coordinator Gerben Hofstra (HoG)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 2 Term 1+2
Prerequisites IF1413 Animal Production Systems
Application deadline 1-5-2017
Content The Animal Production Domain in year 2 focuses on:
• Term 1: Feed, Forages and Leguminosis, Feed related
Diseases. Also, the subject of animal breeding programmes is
covered.
• Term 2: Housing, Climate, Climate related Diseases. Also, the
subject of health programmes is covered.
The main question during the module is: How to improve
production sustainable for the chosen animal in a chosen
country, outside Europe?
Lectures, together with excursions and cases are the input for
an individual research on the topics.
Learning outcomes The module contributes to the following program qualifications:
3. Contributing to sustainable innovation in a sector (animal
production)
9. Doing research
After successful completion, the student is able to:
Ad 3
- apply information on feed and feed related diseases in an
international animal surroundings
- apply information on housing, thermo-comfort zone, climate
and climate related diseases in an international animal
surroundings
- apply information on breeding and health programmes in an
international animal surroundings
- identify possibilities for sustainable intensification and agro-
ecological solutions for challenges in the international
animal production chains
Ad 9
- initiate a research question and hypothesis based on a
given case
- compose a research proposal
- apply various research methodologies for collection of
(primary)data of acceptable quality
o describe relevant research methodologies (experiments)
- indicate elements of a research report
Learning activities
and teaching
methods
Method Study load
(hours)
Lectures (to provide theory, at least six per
term)
Guest lectures by professionals (to provide
context)
28
Private study 28
39
Tutor meetings (by lecturer focused on
individual report, appr. 3 per term)
14
Assignment(s) and Animal production
project (report and presentation)
84
Excursions (1 per term) 14
Total 168
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Assignment(s) & attendance
ASSI 2 4.0 1-10 IND Wk 10 T1, 2
Next year
Project (report incl. research proposal +
presentation)
PROJ 3 4.0 1-10 GRP Wk 10 T2 tbd
Oral exam (on term 1+2) ORAL 5 4.0 1-10 IND Wk 10 T2 (30 min.)
Next term
Study materials
Title Author Status Type Code/comment Study Manual Animal
Domain Track
G. Hofstra, E.
Bouwmans
Required Via
Blackboard
Updated each year
How to Do Research Grit, R. and Julsing, M.
Required Book, website, templates
ISBN9789001861230 (used throughout curriculum)
Project Management Grit, R. Required Book, website, templates
ISBN9789001790929 (in possession from yr 1)
Lecture hand-outs, additional literature
and articles
various required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €26 How to do Research/Gritt
Other travel €40 Small excursion / group work, by own transportation. Based on
estimated costs for public transport.
Remarks Module is reformulated from 3 to 2 terms. Assessment units altered. There will be one research report with information about one or two animals in one high input country and one low input country. Thus a
comparison can be made. Also the research report should lead to a recommendation for further research; how to improve sustainability for the giving animal in the two countries? The final chapter will be a project proposal for further research.
40
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2424 (2 terms)
Course unit title Crop Production Domain
Location Den Bosch
Coordinator Roger Watts (WaR)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 2 Term 1+2
Prerequisites IF1412 Crop Production Systems
Application deadline 1-5-2017
Content This module with give student an introduction to the grow and
development of plants in the context of crop production. The
material presented looks at how plants develop and the
requirements on a macro and micro level to gain greater
insights on why crop production methods are developed. The
module highlights the steps growers need to follow for
successful crop production and the challenges that they must
overcome to optimize production.
The module will include self-guided learning through individual
assignments and group projects to apply the knowledge they
are presented during lectures. In addition practical’s will give
the students firsthand experience with some of the aspects of
plant growth and development.
Learning outcomes The module contributes to the following program qualifications:
3. Contributing to sustainable innovation in a sector (crop
production)
9. Doing research
After successful completion, the student is able to:
Ad 3:
‒ illustrate how plant morpholgy and anatomy impact crop
production
‒ demonstrate how plant physiology impacts crop production
‒ illustrate the stages for crop production and their importance
to productivity
‒ demonstrate knowledge of pest management requirements
for crop production
‒ demonstrate the requirements and characteristics that define
organic agricultural production
‒ explain the basics of the methods of plant improvement
‒ compare and contrast agro-ecology and environment on crop
productivity
Ad 9
- initiate a research question and hypothesis based on a given
case
- compose a research proposal
- apply various research methodologies for collection of
(primary)data of acceptable quality
o describe relevant research methodologies (experiments)
- indicate elements of a research report
Method Study load
(hours)
41
Learning activities
and teaching
methods
Theory is provided in weekly instruction
lectures, plus private study
64
Practical (lab) 26
Crop Blog Assignment 22
Crop Production Project 56
Total 168 hrs
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Weblog Assignment Practical
ASSI 2 4.0 1-10 IND Wk 10 Next term
Project (report incl. research proposal
+presentation)
PROJ 3 4.0 1-10 GRP Wk 10 tbd
Written test (on term 1+2)
WRT 5 4.0 1-10 IND Wk 9 T2 (2 hrs)
Next term
Study materials
Title Author Status Type Code/comment Study Manual Crop Domain Track
R. Watts Required Via Blackboard
Updated each year
Introduction to Agronomy 2nd edition
Shaeffer, Craig C Required Textbook ISBN 978-1-1113-1233-6
How to Do Research Grit, R. and Julsing, M.
Required Book, website, templates
ISBN9789001861230 (used throughout curriculum)
Project Management Grit, R. Required Book,
website, templates
ISBN97890017909
29 (in possession from yr 1)
Lecture hand-outs,
additional literature and articles.
various Required Via
BlackBoard
Updated each year
Practical Manual Required Via Blackboard
Updated each year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €26
€98 How to do Research/Gritt Intro to Agronomy
Other travel €30 Small excursion / group work, by
own transportation. Based on estimated costs for public transport.
Remarks Module is reformulated from 3 to 2 terms. Assessment units altered.
42
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2431
Course unit title Coaching & Skills 2.1
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 2
Moment of delivery Year 2 Term 1
Prerequisites None
Application deadline 1-5-2017
Content The main goal of the module Coaching & Skills is to teach the
student how to instigate his or her personal development based
on self-knowledge, personal motivation, learning goals, self-
reflection, and feedback. The module offers opportunities to
reflect on personality, behavior, attitude, etc. It supplies
students with tools for change and improvement and offers
them guidelines for reaching personal objectives.
Moreover, the module Coaching & Skills stimulates students to
improve their language and communication skills in English, as
well as their intercultural sensibility. In the second year, the
focus lies on developing the students’ English language (up to
level C1, according to CEFR) and communication skills.
In term 1 the students are trained in some important basic
business communication skills such as email writing and
telephoning.
Learning outcomes The module contributes to the following program qualifications:
5. Providing advice
After successful completion, the student is able to:
Ad 5:
‒ use the English language flexibly and effectively for social,
academic and professional purposes, both verbal and written,
and including argumentation (business communication)
o use text, video and other materials as a source of
information for debates, but also as an effective means to
increase their vocabulary (verbal communication)
o respond to work-related emails, such as feedback from
colleagues and complaints from customers (written
communication)
Learning activities
and teaching
methods
Method Study load
(hours)
Practicals (5x 2hrs) 10
Homework assignments, incl. private study 36
Oral exam (incl. preparation) 4
Writing Exam (incl. preparation) 6
Total 56
Test matrix
43
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Oral exam Business
Communication
ORAL 1 4.0 1-10 IND Wk 7
or 8
Next
term
Written exam Business
Communication
WRT 1 4.0 1-10 IND Wk 9 Next
term
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF2)
Various Required Via
Blackboard
Updated each
year
Materials for Business
English
Various Required Via
Blackboard
Updated each
year
Estimated cost
Cost item Approximate cost in € Comments n.a.
Remarks -
44
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2432
Course unit title Coaching & Skills 2.2
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 2
Moment of delivery Year 2 Term 2
Prerequisites None
Application deadline 1-5-2017
Content In term 2 the students start making plans for their third study
year, which consists of traineeships, exchange programs and/
or Minors (at HAS or other Universities). To properly prepare
for possible applications and job interviews, the focus this term
lies on writing letters of application, drawing up CVs, using
social media in networking activities and online job search, and
having job interviews.
Learning outcomes The module contributes to the following program qualifications:
6. Networking & influencing
7. (Self)-reflection and judgement
After successful completion, the student is able to:
Ad 6:
‒ communicate effectively
o write a letter of application and draw up an CV in proper
business English
o use social media in networking activities & online job search
o have a job interview in English, in which he presents himself
and his USP’s
Ad 7:
‒ show insight in his/her personal strengths (assessed term 4)
o answer the question 'Who am I as an entrepreneur and
consultant?'
o reflect on team dynamic and own personality type ('colour')
‒ formulate SMART personal learning aims for the (near) future
(assessed term 4)
‒ reflect on his/her personal development (assessed term 4)
Learning activities
and teaching
methods
Method Study load
(hours)
Practicals (2) ‘Letters of Application’ 4
Workshop ‘Job Interviews’ 4
Homework assignments/private study 36
Oral exam (incl. preparation) 2
Writing assignment 10
Total 56
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
45
Letters of Application ASSI 1 4.0 1-10 IND Wk 6 or 7 Next
term
Job Interview ORAL 1 4.0 1-10 IND Wk 7, 8 or
10 Next
term
Study materials
Title Author Status Type Code/comment Study Manual (Coaching & Skills IF2)
Various Required Via Blackboard
Updated each year
Quality E-E dictionary Required Online n.a.
Estimated cost
Cost item Approximate cost in € Comments n.a.
Remarks
46
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2433
Course unit title Coaching & Skills 2.3
Location Den Bosch
Coordinator Janine Jalving (JaJa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 2 Term 3
Prerequisites None
Application deadline 1-11-2017
Content In term 3 the students learn how to give an enthusiastic sales
pitch, in which they present they business idea to possible
investors. They also practice how to pitch their financial plan.
By doing so they enhance their business vocabulary, train their
presentation techniques, and develop their personal
performance.
To determine their individual level of English at this point in
their studies, the students also take the APTIS General
language test of the British Council at the end of this term.
Based on that, they develop a strategy to develop their
individual language skills.
In term 3 the students also go on an International Excursion to
a foreign country to explore and study the agri- and food-
business in another country. The destinations differ per year,
this trip pays attention to broaden the students’ intercultural
awareness.
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
4. Contributing to international business development
5. Providing advice
6. Networking & influencing
7. (Self)-reflection and judgement
After successful completion, the student is able to:
Ad 1:
o recognise sustainability aspects with actors within a agri-
food system in practise
Ad 4:
o reflect on opportunities in agri-food markets and supply
chains in the country visited during the international
excursion
Ad 5:
‒ use the English language flexibly and effectively for social,
academic and professional purposes, both verbal and written,
and including argumentation
o give a proper sales pitch and presentation in business
English (verbal communication)
o successfully complete an English test at C1 level (see CEFR
for details)
Ad 6:
‒ proactively get in contact with people
o apply basic networking skills, active listening
‒ apply acquisition skills
o arrange an internship for year 3
47
Ad 7:
‒ show insight in his/her personal strengths (assessed term 4)
o answer the question 'Who am I as an entrepreneur and
consultant?'
‒ formulate SMART personal learning aims for the (near) future
‒ reflect on his/her personal development (assessed term 4)
Learning activities
and teaching
methods
Method Study load
(hours)
Business Communication (e.g. sales pitch +
presentation)
28
Workshop Intercultural Awareness 6
Coaching (Talent-Based, incl. study plan
IF3)
10
International excursion (incl. preparation) 40
Total 84
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
International Excursion
(Participation,
preparatory sessions)
EXCU 0 pass pass/
fail
IND Wk tbd
(1 wk)
tbd
Business
Communication
ASSI 0 pass pass/
fail
IND Wk 8 or
10
Next
term
Coaching (incl. Study
plan)
ASSI 0 pass pass/
fail
IND Wk 1-10 tbd
APTIS Test ASSI 0 pass pass/
fail
IND Wk tbd
(3 hr)
Yr 4
Study materials
Title Author Status Type Code/comment
Study Manual
(Coaching & Skills IF2)
Various Required Via
Blackboard
Updated each
year
Quality E-E dictionary Required Online n.a.
Estimated cost
Cost item Approximate cost in € Comments International excursion € 650-850 Depends on destination / tbd
Remarks -
48
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2435
Course unit title Circular Economy 1
Location Den Bosch
Coordinator Mieke van Eerten-Jansen (EeMi)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 4
Moment of delivery Year 1 Term 1
Prerequisites None
Application deadline 1-5-2017
Content Food in a bio-based and circular economy comprises three
aspects:
- Efficient use of resources
- Efficient use of food
- Efficient use of residuals
This module focuses on ‘Efficient use of resources’ and ‘Efficient
use of residuals’, centralised around four core themes:
Efficient use of resources
Our current food production system – with a focus on primary
production – gives high yields per hectare, but also requires
high inputs and gives a lot of emissions. In this module, agro-
ecology is covered as an alternative to current food production
systems. Also, soil quality and its role in sustainable food
production is covered.
Efficient use of residuals
About 1/3rd of our food produced is either lost or wasted.
Although there are efforts to lower these numbers, it is
inevitable that there will be food losses and waste in the future
(e.g. non-edible parts of plants). Therefore, in this module the
focus is on valorising these residuals. With anaerobic
digestion – a mature technology applied worldwide – residuals
can be converted into biogas and mineral-rich digestate (soil
amendment). Bio-refinery aims to use residuals at its full
potential; e.g. as alternative protein source.
In an assignment, students will specialise themselves in one of
these four themes.
Learning outcomes The module contributes to the following program qualifications:
2. Applying bio-based & circular economy principles in agri-food
systems
9. Doing research
After successful completion, the student is able to:
Ad 2:
- interrelate basic knowledge on agro-ecology, soil quality and
organic residue
o apply the principles of agro-ecology to an agri-food
company
o apply the principles of soil quality conservation and
improvement to an agri-food company
o discuss composting and anaerobic digestion as valorization
option for organic residues for an agri-food company
49
o discuss valorization options for organic residues for an
agri-food company that have higher value than compost or
biogas
Ad 9:
- apply various research methodologies for collection of
(primary) data of acceptable quality
o write a theoretical background using up to date and
trustworthy information sources
o choose proper methods to answer the research question
and justify the use of the methods
o collect data in a correct and organised manner
Learning activities
and teaching
methods
Method Study load
(hours)
Theory is provided in weekly instruction
lectures. Context is provided by guest
lectures by professionals.
20
Private study 28
Assignment: tutor meetings 10
Assignment: practical/research 20
Assignment: private study 26
Excursion; visit an agri-food company active
in the bio-based and circular economy, to
learn about the four themes in practice.
8
Total 112
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam on Circular
Economy and Research skills
WRT 1 4.0 1-10 IND Wk 9
(2 hrs)
Next term
Project on circular economy
PROJ 1 4.0 1-10 GRP Wk 10 Next year
Attendance/participation ASSI 0 pass pass/fail
IND Wk 8 tbd
Study materials
Title Author Status Type Code/comment Study Manual Circular Economy 1
V. Eerten-Jansen and Van de Steeg
Required Via Blackboard
Updated every year
How to Do Research Grit, R. and Julsing, M.
Required (also used in Domain track)
Book, website, templates
ISBN 978-90-01-86123-0
Lecture hand-outs,
add. literature and articles
Various Required Via
BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €26 How to do research book
Used throughout curriculum
Group Excursion (by bus) €15
Other travel €25 Small excursion / group work, by own transportation. Based on estimated costs for public transport.
Remarks This is a new module, and partly based on IF2422 Biobased Economy Domain (2016-2017).
50
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2436
Course unit title Circular Economy 2
Location Den Bosch
Coordinator Mieke van Eerten-Jansen (EeMi)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 3
Moment of delivery Year 1 Term 3
Prerequisites None
Application deadline 1-11-2017
Content Food in a bio-based and circular economy comprises three
aspects:
- Efficient use of resources
- Efficient use of food
- Efficient use of residuals
This module focuses on ‘Efficient use of residuals’.
Efficient use of residuals
In this module, focus is on valorisation of lignocellulosic
materials; converting wheat and rice straw into bio-ethanol and
bioplastics. Globally, rice straw is the third largest agricultural
residue, and currently it is mostly burnt in the fields or
mulched. Rice straw, however, could be turned into bio-ethanol
or bioplastics.
Students calculate on a bio-based business case, and thereby
practice their excel skills. Besides, they will learn about
important unit operations, such as fermentation, in converting
by-products into bio-based products.
Learning outcomes The module contributes to the following program qualifications:
2. Applying bio-based & circular economy principles in agri-food
systems
After successful completion, the student is able to:
Ad 2:
- determine the techno-economic feasibility by interrelating
basic technological and economical knowledge
o explain the unit operations used in biobased production
processes
o calculate a simple business case using capacity and cost
information provided by technology suppliers
o discuss the SWOT and sustainability (PPP) of biobased
production processes
Learning activities
and teaching
methods
Method Study load
(hours)
Theory is provided in weekly instruction
lectures. Context is provided by guest
lectures by professionals.
20
Private study 28
Work lectures on business case and unit
operations
28
Excursion; visit an agri-food company
applying bio-based and circular economy
8
51
principles, to learn about bio-based and
circular economy in practice.
Total 84
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Test on bio-based business case
ASSI 1 5.5 1-10 IND Wk 10 Next term
Assignment on bio-based
business case (excel)
ASSI 0 pass pass/
fail
IND Wk 8 Next year
Attendance/participation ASSI 0 pass pass/fail
IND Wk 8 tbd
Study materials
Title Author Status Type Code/comment Study Manual Circular Economy 2
V. Eerten-Jansen and Van de Steeg
Required Via Blackboard
Updated every year
Lecture hand-outs, additional literature and articles.
various Required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books 0
Group Excursion (by bus) €15
Remarks This is a new module, and partly based on IF2422 Biobased Economy Domain 2016-2017.
52
Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code IF2437
Course unit title Business Plan 1 (BPlan1)
Location Den Bosch
Coordinator Hielke van der Meulen (MeHi)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 4
Moment of delivery Year 2 Term 3
Prerequisites None
Application deadline 1-11-2017
Content This module covers:
- Developing an own business plan (concept)
- Statistical analysis of a small market survey
Learning outcomes The module contributes to the following program qualifications:
4. Contributing to international business development
9. Doing research
After successful completion, the student is able to:
Ad 4:
- analyse the market for a specific product
o analyse the market potential for a specific product(s)
o identify potential competition using relevant models
o execute a market research for a business idea
- draft the financial components of a business plan
o draw up an investment plan
o make a cash flow calculation
- demonstrate entrepreneurship by means of developing a
business plan (in IF2439 BPlan 2)
o explain processes of innovation and business
development
Ad 9:
- analyse and judge collected data for discussion and
formulating conclusions
o perform some basic statistic calculations (f.i. mean,
standard deviation, frequencies, crosstabs, Chi-
square, analysis of variance) on a given data set
from a market survey, making use of statistical
software (SPSS program or comparable)
o test a given hypothesis
Learning activities
and teaching
methods
Method Study load
(hours)
Thematic lectures 20
Working lectures, interactive 5
Guest lectures 5
Company visit 5
Project: business plan (concept) 50
Private study/exam 27
53
Total 112
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam Business (entrepreneurship)
WRT 1 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Written exam Statistics WRT 1 5.5 1-10 IND Wk 9 (2 hrs)
Next term
Project PROJ 2 4.0 1-10 IND Wk 10 tbd
Attendance and excursion(s)
EXCU 0 pass pass/fail
IND Wk 1-10 tbd
Study materials
Title Author Status Type Code/comment Study Manual Business Plan 1
H. van der Meulen
Required Via Blackboard
Updated each year
Entrepreneurship; Starting
and Operating a Small Business
S. Mariotti & C
Glackin (2014, Prentice Hall)
To be
determined
Book ISBN 978-
0132784085
Statistics and SPSS HAS University of Applied Sciences
Required Reader, digitally via BlackBoard
Lecture hand-outs, add. literature and articles
various Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 50 Entrepreneurship book or other.
Used in Business plan 1 and 2.
Group Excursion (by bus) € 15 Admission/travel
Other travel € 20 Project work/interviews, by own transportation. Depending on
location.
Remarks IF2403 Business plan 1 (5 ECTS/T2) and IF2426 Business plan 2 (5 ECTS/T3) are replaced by this module IF2437 BP1 (4 ECTS/T3) and
IF2439 Business plan 2 (6 ECTS/T4)
54
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2438
Course unit title Food Governance
Location Den Bosch
Coordinator Bram van Helvoirt (HeBr)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 5
Moment of delivery Year 2 Term 2
Prerequisites None
Application deadline 1-5-2017
Content Within the Food Governance module, the following topics are
covered:
International and EU Food Law
International (food) trade regulation
Food safety regulation
Public and private governance of agri-food chains
Policy implementation and compliance
Policy (in)coherence and food politics
Governance of sustainable food production and trade
Ethics in global food trade
Learning outcomes The module contributes to the following program qualifications:
1. Improving sustainability of the Global Agri-food system
4. Contributing to international business development
7. (Self)-reflection and judgement
8. Project management
After successful completion, the student is able to:
Ad 1:
- explain the rationale behind the different elements of food
governance and their interconnectivity (ad 1) o identify the different food-related policies and involved
organisations at different levels of scale o describe the processes behind food policy making and the key
actors involved
o discuss the implementation of food (safety) policies o understand the basic principles of European Agricultural Policy o indicate key principles of international trade and trade
agreements o interpret the implications of food policies on food chain actors in
different parts of the world
o distinguish policy (in)coherences in global food governance and discuss its implications
o conduct trade and policy research that allows to draw conclusions on the export potential of food products from a developing country
Ad 4:
- demonstrate a basic understanding of trade policy and
instruments o understand the logic of trade benefits o identify pros and cons of free trade and protection in food and
trade policy for both countries and companies
Ad 7:
- reason logically on simple ethical issues (ad 7) o critically reflect upon ethical issues in a clearly defined
international and intercultural setting, from a personal perspective
55
Ad 8:
- write a well-structured report about a project o write a well-structured report in cooperation with peers
- act as a project leader (name, oversee and divide tasks, and
coordinate the process) (or within another Y2 module)
- show effective communication and collaboration skills as
project team member
- complete tasks and prioritise within a project with multiple
elements
Learning activities
and teaching
methods
Method Study load
(hours)
(Guest) lectures 25
Tutorials & scheduled project meetings 8
Excursion 8
Exam and evaluation 3
Ethics (lecture, assignment) 28
Self-study, including project assignment 68
Total 140
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam on Food Governance curriculum
WRT 2 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Assignment Ethics ASSI 1 5.5 1-10 IND Wk 7 Next term
Attendance excursion &
guest lectures
EXCU 0 pass pass/
fail
IND Wk 10 Next year
or tbd
Project Getting food into Europe
PROJ 2 4.0 GRP/IND Wk 10
- Country report 40% 4.0 1-10 GRP Wk 9 Next year
- Product report 40% 4.0 1-10 IND Wk 9 Next term
- Presentation 20% 4.0 1-10 GRP Wk 5 Next year
Study materials
Title Author Status Type Code/comment Study Manual Van Helvoirt, B. Required Via
Blackboard Updated every year
Roadmap to EU food law (2011)
Scholten-Verheijen, I., et al.
Required Book ISBN9789490947262, Eleven Int’l Publishing SDU
The Ethical Cycle (Journal of Business Ethics, 2007)
Van de Poel, I., Royakkers, L.
Required Article, via Blackboard
Article URL
Lecture hand-outs, add. literature and articles
Various Required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books €50 Roadmap
Group Excursion (by bus) €20 Excursion to Brussels (EC)
Other travel €20 Interview with expert, by own transportation/public transport.
Remarks Different from last year; the excursion will be to Brussels. Excursion to Rotterdam harbour is moved to IF2416 Supply Chain Management
Replaces module IF2404 Food Governance (6 ECTS).
56
Course information system Year of study: 2017-2018
Version: draft 7-2017
Study Programme International Food and Agribusiness
Course unit code IF2439
Course unit title Business Plan 2 (BPlan2)
Location Den Bosch
Coordinator Hielke van der Meulen (MeHi)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 6
Moment of delivery Year 2 Term 4
Prerequisites IF2437 Business Plan 1 (BPlan1)
Application deadline 1-11-2017
Content This module covers:
- Developing a full-fledged business plan (based on concept
from BPlan1)
- Financial statements and financing options
Learning outcomes The module contributes to the following program qualifications:
4. Contributing to international business development
The module builds on the learning objectives of IF2437 Business
Plan 1, and in addition:
After successful completion, the student is able to:
- demonstrate entrepreneurship by means of developing a
business plan
o identify his/her entrepreneurial qualities, compare them to
those of fellow students and successful entrepreneurs in
general
o elaborate the management aspects of a new venture in a
business plan
o conclude on the feasibility of a self-elaborated business
idea
- draft the financial components of a business plan
o draw up a profit and loss statement and draw conclusions
o draw up a balance sheet and corresponding ratios
- compose a proper financing plan and compare different
financing options
- explain the role of finance for business development, both in
high- and low-income economies
Learning activities
and teaching
methods
Method Study load
(hours)
Thematic lectures 25
Working lectures, interactive 5
Guest lectures 10
Company visit 10
Project: business plan 60
Private study/exam 58
Total 168
57
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam Business (entrepreneurship)
WRT 1 4.0 1-10 IND Wk 9 (2 hrs)
Next term
Project (incl. Financials)
- Report - presentation
PROJ 2 4.0 1-10 IND Wk 10 tbd
Attendance and excursion(s)
EXCU 0 pass pass/fail
IND Wk 1-10 tbd
Study materials
Title Author Status Type Code/comment
Study Manual, 1718 H. van der
Meulen
Required Via
Blackboard
Updated each year
Entrepreneurship; Starting and Operating a Small Business
S. Mariotti & C Glackin (2014, Prentice Hall)
To be determined / see BP1
Book ISBN 978-
0132784085
Business Financials HAS University of Applied Sciences
Required Reader, digitally via BlackBoard
Lecture hand-outs, add. literature and articles
various Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books Already in possesion, see BP1
Group Excursion (by bus) € 15 Admission/travel
Other travel € 20 Project work/interviews, by own transportation. Depending on location.
Remarks IF2403 Business plan 1 (5 ECTS/T2) and IF2426 Business plan 2 (5 ECTS/T3) are replaced by IF2437 BP1 (4 ECTS/T3) and this module
IF2439 Business plan 2 (6 ECTS/T4)
58
Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IF2440
Course unit title Coaching & Skills 2.4
Location Den Bosch
Coordinator
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 1
Moment of delivery Year 2 Term 4
Prerequisites None
Application deadline 1-11-2017
Content In term 4 the students finalise their plan for study year 3, and
discuss the outcomes with their coach. They also reflect upon
their personal development over the past 2 years. They
evaluate their learning aims, and use the feedback received
from their lecturers, coach, and fellow-students. In addition,
they undertake diverse extra-curricular activities (self-
management, 20 hours in total) which add to personal and/or
professional development.
Learning outcomes The module contributes to the following program qualifications:
7. (Self)-reflection and judgement
8. Project management
After successful completion, the student is able to:
Ad 7:
‒ show insight in his/her personal strengths
o answer the question 'Who am I as an entrepreneur and
consultant?'
‒ formulate SMART personal learning aims for the (near) future
‒ reflect on his/her personal development
‒ give and receive feedback, and judge external information
leading to the formation of a personal opinion
Ad 8:
‒ act as a project leader (name, oversee and divide tasks and
coordinate the process) (based on performance in other year
2 modules)
Learning activities
and teaching
methods
Method Study load
(hours)
Self-management 20
Coaching (Talent-Based, incl. study plan IF3) 8
Total 28
59
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Coaching (reflection
report and Study plan
for IF3)
ASSI 0 pass pass/
fail
IND Wk 8 or 10
Next
term
Self-management ASSI 0 pass pass/
fail
IND Wk 8 or 10
Next
term
Study materials
Title Author Status Type Code/commen
ce
Study Manual
(Coaching & Skills IF2)
Various Required Via Blackboard
Updated each year
Quality E-E dictionary Required Online n.a.
Estimated cost
Cost item Approximate cost in € Comments n.a.
Remarks -
60
YEAR 3 Course information system Year of study: 2017-2018
Version: draft 5-2017
Study Programme International Food and Agribusiness
Course unit code IFBI15/22/23/30, IFBU15/22/23/30 (various codes depending
on length of internship period)
Course unit title IFA third-year elements: internship(s), minor(s)
Location Den Bosch or elsewhere
Coordinator Peter van Schie
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 60 ECTS in total; elements of 15 ECTS (10 wks), 22 or 23 ECTS
(15 wks) or 30 ECTS (20 wks)
Moment of delivery Year 3 Term 1-4
Prerequisites Propaedeutic diploma
Minimum of 40 ECTS from IFA second year modules
Application deadline 1-5-2017
Content Practical and theoretical experience in an organisation or
company in the future professional field, and at the HAS or
other university.
At least one element is in the student’s chosen domain, at least
one element is in an international business environment, and at
least one element is abroad.
Learning outcomes The total of elements in year 3 contribute to the following
program qualifications:
1. Improving sustainability of the Global Agri-food system
3. Contributing to sustainable innovation in the sector of
student’s chosen domain
4. Contributing to international business development
5. Providing advice
6. Networking & influencing
7. (Self)-reflection and judgement
8. Project management
9. Doing research
At level 2 of the qualifications:
- identify issues in agri-food systems and contribute to a
solution in a clearly arranged situation (ad 1)
- analyse and evaluate (technological) processes in a sector
(animal production, crop production, or food processing and
nutrition) in an international context (ad 3)
- identify opportunities in agri-food markets and supply chains
in developing as well as established countries and with that is
able contribute to business development in a clearly arranged
situation (ad 4)
- formulate a well-argued advice towards sustainable
improvement of operational management on business level in
the international agri-food sector (ad 5)
- network with stakeholders in the international food system
(6)
- give and receive feedback, judge external information and
situations, and reflect on ethical issues, leading to the
formation of a personal opinion (7)
- coordinate and execute a simple project independently or a
well-guided complex project, in an international context and
real-life cases (8)
61
- formulate a research question and execute a simple, well-
guided research (9)
Learning activities
and teaching
methods
Method Study load
(1 ECTS = 28 hrs)
Internship (of 15, 22/23, 30 ECTS) min. 30 and max.45
Minors (in Netherlands and/or abroad) min. 15 and max.30
Total 60 ECTS
Test matrix (Internships)
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Internship ASSI 1 5.5 1-10 IND tbd
‒ Process/reflection (part of report)
30% 5.5 1-10 IND within 1 wk of
end
Retake entire
internship
‒ Report 40% 5.5 1-10 IND within 1 wk of end
Rewrite within 1
term
‒ Company assessment (serves as advice towards result for
process)
0 5.5 1-10 IND within 1 wk of end
n.a.
‒ Assessment interview 30% 6.0 1-10 IND within 1 month of end
In consul-tation with HAS supervisor
Study materials
Title Author Status Type Code/comment Study Manual ‘IFA Third-year internships and minor programmes’
Esther van Lieshout
Required Via Blackboard
Updated each year
Project Management, a practical approach
Grit Required Book Already in possession
How to do Research Grit and Julsing Required Book Already in possession
A writer’s reference Hacker & Sommers
Required Book Already in possession
Estimated cost
Cost item Approximate cost in € Comments Travel, accomodation,
meals
Depending on destination and
length of stay
Books, other study materials
Remarks
62
Course information system Year of study 2017-2018
Version: draft 5-2017
Study Programme International Food & Agribusiness
Course unit code MN3403
Course unit title International Business & Development
Location Den Bosch
Coordinator Marnix Wolters (WoMa)
Type of course unit ☐ Mandatory ☒ Not mandatory
Language of
instruction
English
Credits (ECTS) 15
Moment of delivery Year 3 Term 4
Prerequisites Completed propaedeutic phase and 40 ECTS of 2nd year
bachelor program, interest in developing economies and Agri,
Food or Environment
Application deadline 1-11-2017
Content The third year minor MN3403 International Business &
Development provides a multi stakeholder learning arena on
establishing new business in upcoming economies. In a
multidisciplinary team, with students from different programs,
students work on a company assignment, supported by lectures
and literature. The real-life project focusses at the development
of new activities in a developing country. Students look at
business aspects, the work of NGO’s and government, their
mission, vision and policies, the building of smallholder
cooperatives and the influence of physical aspects such as
infrastructure, IT and technology.
Learning outcomes After successful completion, the student is able to:
Multidisciplinary approach
- use his/her specialist knowledge and experience in an
interdisciplinary context, relating his knowledge to that of
others, thus creating added value
- operate in an international project setting, involving partners
at long distance Societal awareness - identify social, environmental and economic impact and
dilemmas of projects in their chosen field of work, as well as
the contribution they can make
- demonstrate awareness of inequality problems and poverty
problems Business
- understand the impact of the geographical context in which a
business operates
- understand the vision and mission of and impact generated
by international NGO’s and can distinguish relevant relations
- understand the impact of smallholder aggregations on
business operations
- understand the rationale behind the BoP approach and can
apply the concept of inclusive business
- know the history of economic policy, as well as present
theories and practices
- understand the practices and principles of foreign direct
investment
63
Learning activities
and teaching
methods
Method Study load
(hours)
Lectures and guest lectures 80
Tutor meetings 10
Exchange program 40
Self-study and project work 290
Total 420
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written test WRT 2 4.0 1-10 IND Week 10
(2 hrs)
Next
term
Group project PROJ 2 4.0 1-10 GRP Week 8 tbd
Individual assignment ASSI 1 4.0 1-10 IND Week 8 tbd
Exchange program ASSI 0 pass pass
/fail
IND Week 7 tbd
Excursion, guest
lectures, attendance
EXCU 0 pass pass
/fail
IND Week 1-10 tbd
Recommended or required reading
Title Author Status Type Code Study Manual International Business & development
M. Wolters Required Via Blackboard
Updated each year
Economics, the users’ guide
Chang, H.J. Required Book ISBN9780718197032 (paperback)
Various articles online Required Via Blackboard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 10
Exchange € 100 Exchange visit Anhalt (Germany)
Other travel € 25 Company visit by public transportation, dependant on
assignment (if not in posession of public transportation card)
Remarks
64
YEAR 4 Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code MN4411
Course unit title Future Food Systems
Location Den Bosch
Coordinator Erwin Bouwmans (Bouw)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 30
Moment of delivery Year 4 Term 1 + 2
Prerequisites HAS students and students of other Dutch institutions:
Propaedeutic diploma, plus 45+ ECTS of year 2 and 30+ ECTS of
year 3, of which at least one finished internship in year 3. Credits
are obtained in the IFA program or a related bachelors program
in Agriculture, Agribusiness, Food production or Environmental
studies.
International admissions:
Three years of higher education on bachelor’s level of which at
least 75% has been obtained and in which at least one major
practical assignment or internship has been completed.
Credits are obtained in a program related to Agriculture,
Agribusiness, Food production or Environmental studies.
Admissions are subjected to approval by the module team.
Application deadline 1-5-2017
Content The current status of the agriculture sector is not so much the result of misguided intention, but more of system failure. Our supply chains are long and not always transparent. Our global markets are designed to go for the lowest price, irrespective of the longer-term consequences for
the stakeholders involved. Besides creating mainstream market demand as a driver for change,
support services need to be structurally strengthened and rebuilt, national government policies need to be reformed and financial institutions need to learn to look at agriculture as a business opportunity and invest in its modernization. Transformation of the current system and, in the meantime, Innovation in the current chains and businesses
are necessary and taking place. In this module students further investigate production chains and come up with ideas for improvement; ideas that enhance both sustainability and business. The module sheds light on the innovation process and on the transformation into a new system. Students are also stimulated to enlarge their professional network.
The Minor is divided into four main topics: 1. Transition of a sector or country in a wider system with other
stakeholders (government, knowledge institutions, civil society). 2. Leadership and Personal leadership, and development hereof.
3. Innovation at process and company (link) level within the current
situation. 4. Domain: crop, animal, food or bio-based economy.
Learning outcomes The module contributes to all program qualifications, at the final level: 1. Improving sustainability of the Global Agri-food system 2. Applying bio-based & circular economy principles in agri-food systems 3. Contributing to sustainable innovation in a sector (animal production,
crop production or food processing/nutrition) 4. Contributing to international business development 5. Providing advice 6. Networking & influencing
65
7. (Self)-reflection and judgement 8. Project management 9. Doing research
After successful completion, the student is able to:
Ad 1 - analyse business /sectors in the context of a global food system
(past) - to analyse future trends and to develop future scenarios - perceive a supply chain as a system, and oversee the players in it Ad 2
- interrelate processes and business practices regarding agri-food systems
- contribute to circular/bio-based agri-food systems Ad 3 - complete analysis of production systems to identify long term trends
and opportunities within the (animal, crop or food) sector - apply insights in current developments in his/her domain to identify
opportunities in his/her domain production systems that contribute to more sustainable systems
Ad 4 - come up with new business ideas for an existing company to improve
sustainability o compare and select different options using a multi criteria analysis
and impact analysis
- identify promising niches and new business models from future scenario studies
Ad 5 - provide advice on options for the implementation of a sustainability
project within a production field Ad 6
- contribute to transitions in a niche, business or project (internal) - contribute to transitions in a network with stakeholders (external) Ad 7 - identify and understand personal and interpersonal strengths - reflect on personal Value Based Leadership in the light of the ever-
changing agri-food complex
- reflect on the development of one’s own talents and those of fellows
in a group Ad 8 - select and justify project management method - write a complete project plan in a complex situation in relation with
the client - execute a project according to planning and budget (resources and
money)
- effectively manage projects showing effective project management skills
- recognize and evaluate his/her own role in a group - place own role within the larger context - clearly communicate within multi-stakeholder environment and
manage expectations
- identify connections within a sector and determine the common objectives for projects and collaboration
Ad 9 - design and execute a professional research which answers research
questions on a topic related to sustainable innovation in his/her domain (crop, animal or food)
Learning activities
and teaching
methods
Method Study load
Thematic lectures and excursions on
Transition and Scenarios
2 ects
Lectures Project management 1 ects
Leadership; College Tours, Workshops, Food
Experience
6 ects
Innovation; lectures, field days 2 ects
66
Domain; lectures doing research, Individual
Research, Domain lectures
9 ects
Group Project in which students apply
content to a real-life case
10 ects
Total 30 (840 hrs)
Test matrix P
art
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Written exam Transition WRT 2 4.0 1-10 IND Wk 9 (2 hrs)
Wk 19
Reflection report leadership (dossier)
ASSI 3 5.5 1-10 IND Wk 15
Wk 19
Individual research (report
+ defence)
ASSI 3 5.5 1-10 IND Wk 17 Wk 19
Test on Domain lectures (oral or written)
ASSI 2 4.0 1-10 IND Wk 15 Wk 19
Group Project PROJ 10 5.5 1-10 GRP Wk 19 tbd
Attendance/participation ASSI 0 pass pass/fail
IND Wk 18 tbd
Study materials
Title Author Status Type Code/comment Study Manual, 1718 various Required Via
Blackboard Updated each year
How to Do Research Grit, R. and Julsing, M.
Required Book, website, templates
ISBN9789001861230. Already in possession (yr 2)
Project Management Grit, R. Required Book, website,
templates
ISBN9789001790929. Already in
possession (yr 1)
Strengths Finder 2.0 Rath, T. Required Book +
code
Already in
possession
Changing the Food Game Simons, L. Required Book Already in possession
The 7 Habits of Highly Effective People
Covey (2013, or later)
Required Book ISBN 978 147 112 9391
Lecture hand-outs, add. literature and articles
various Required Via BlackBoard
Indicated per year
Estimated cost
Cost item Approximate cost in € Comments Literature/books € 25 Most books are already in
possession
Group Excursion (by bus) € 50
Other travel € 100 Travel for additional excursions /
group work for project, on public transport base
Remarks Some changes compared to 1617. The two projects are combined in
one; the business assignment will be in the same country as the transition assignment.
67
68
Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code IF4403
Course unit title Professional Assessment
Location Den Bosch
Coordinator Erwin Bouwmans
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 2
Moment of delivery Year 4 Term 3+4
Prerequisites None
Application deadline 1-11-2017
Content Students spend approximately 15 weeks working on a portfolio
in which they reflect on their professional and personal
development. This portfolio should provide the ‘proof’ of their
development, and include data and information to support their
reflections. Coaching sessions and guest lectures from
international recruiters will guide them in this process.
At the end of term 4, a professional assessment interview will
take place during which the student will present and discuss the
content of this portfolio. This interview is conducted by an IFA
examiner and an external person from the IFA professional
field.
Learning outcomes The module contributes to the following program qualifications:
6. Network & influencing
7. (Self)-reflection & judgement
After successful completion, the student is able to:
Ad 6
- communicate effectively
o present himself and his skills and competences
professionally
o represent International Food & Agribusiness program (IFA
Ambassador)
- develop account management skills
o proactively connect with people and connect people
o apply key concepts from networking theory (e.g.
emotional bank account / Covey)
- develop acquisition skills
o acquire job (professional employment after graduation)
Ad 7
- reflect on personal Value Based Leadership in the light of the
ever-changing agri-food complex
- reflect on the development of one’s own talents and those of
fellows in a group
- reflect on own skills and competences and personal
development in relation to the IFA qualifications and the
study programme as a whole
o identify and understand personal and interpersonal
strengths
o demonstrate an insight into personal skills and
competences and personal development over the past 4 to
5 years
69
o answer the questions 'Who am I as leader and group
member in project teams?'
- demonstrate an insight into his/her ambitions and future
career or career options
o answer the question 'Who am I after graduation?'
Learning activities
and teaching
methods
Method Study load
(hours)
Introduction lecture and Feedback
Leadership
3
Guest lectures International Recruitment
(2)
4
Portfolio development & preparation
assessment
36
2 interviews with professionals from the
industry
10
Criterion focused interview 3
Total 56
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Portfolio ASSI 0 pass pass
/fail
IND T4 tbd
Criterion focused
interview
ORAL 0 pass pass
/fail
IND T4
(1 hr)
tbd
Study materials
Title Author Status Type Code/comment Study Manual Professional Assessment
E. Bouwmans, M. Lensing
Required Via Blackboard
Updated each year
Estimated cost
Cost item Approximate cost in € Comments
Remarks
70
71
Course information system Year of study: 2017-2018
Version: draft 6-2017
Study Programme International Food and Agribusiness
Course unit code IF4450
Course unit title Professional Assignment (PA)
Location Den Bosch
Coordinator Marnix Wolters (WoMa)
Type of course unit ☒ Mandatory ☐ Not mandatory
Language of
instruction
English
Credits (ECTS) 28
Moment of delivery Year 4 Term 3
Prerequisites Propaedeutic phase completed, 40+ ECTS year 2, all
internships completed
Application deadline 1-11-2017
Content In the Professional Assignment the student demonstrates his
skills in a real life business assignment, provided by a company
or organization that is relevant to the IFA work field. The
module is graded on content (50%) and professionalism (50%).
Learning outcomes The module contributes to the following program qualifications: 1. Improving sustainability of the Global Agri-food system 4. Contributing to international business development 5. Providing advice 7. (Self)-reflection and judgement
8. Project management 9. Doing research See PA manual for detailed learning objectives. The 8 aspects of Professionalism are linked to the program qualifications as follows: Q 1, 4 - ‘Professional Expertise’ (B1) Q 5 – ‘Customer orientation’ (B4), ‘Communication skills’ (B7)
Q 7 – ‘Independence’ (B6), ‘Self-reflective ability’ (B8) Q 8 – ‘Project management skills’ (B3),
‘Flexible cooperation’ (B5), Communication skills (B7) Q 9 – ‘Research skills’ (B2)
Learning activities
and teaching
methods
Method Study load
(hours)
The project is based on tutor supported
self-study, in which tutor meetings are
scheduled based on necessity
748
Total 784
Test matrix
Part
Typ
e o
f
exam
inati
on
Weig
hti
ng
facto
r
Bott
om
grad
e
Rati
ng
scale
In
div
idu
al/
Gro
up
wo
rk
Tim
e o
f
exam
inati
on
(d
urati
on
)
Resit
Professional Assignment ASSI
1 5.5 1-10 IND Wk 20 tbd - Products (Project plan,
report, extra product(s))
50% 5.5 1-10 tbd
- Professionalism 50% 5.5 1-10 Tbd
Study materials
Title Author Status Type Code/comment PA Manual, 1718 Kreggemeijer, A.
et al.
Required Via
Intranet
Updated each year
Estimated cost
Cost item Approximate cost in € Comments n.a., within PA budget
Remarks
72